Pazham Pori or Banana Fritters

Pazham Pori is the best snack along with tea (chai). These are also known as “Ethakka appam” or “banana fritters”. These are stripes of banana dipped in a fritter batter and deep-fried in oil.

Pazham Pori is a favorite snack of Malayalees.

Pazham Pori Or Banana Fritters

A yummy tea time snack. Strips of banana dipped in fritter batter and fried in oil.
Prep Time5 mins
Cook Time5 mins
Course: Snack
Cuisine: Indian
Keyword: easy snack ideas, kerala snack, snack with banana
Servings: 15 Fritters
Calories: 51kcal


Star of the Recipe

  • 4 Nos Ripe Plantain { Nendran Pazham } Ripe plantain is best

Batter Mix

  • 2 Cups Maida or All purpose flour Use Wheat/Atta flour for a healthier snack
  • 1 tbsp Rice Flour
  • 4 tbsp Sugar Adjust as per your taste
  • ½ tsp Baking Soda optional
  • 1 tsp Turmeric powder You can also use food color
  • Salt As per taste

1½ cup of water to mix the batter

    Oil to Fry


      • Add all batter mix ingredients to a bowl - Flour, Rice Flour, Sugar, Baking Soda, Turmeric powder and salt.
      • Gradually add water to the bowl. Keep mixing
      • Taste the batter at this stage, add sugar and turmeric powder if needed
      • Mix to a smooth consistency as to dip the banana pieces
      • Cut the plantains to equal bite-size strips. Use ripened banana as they are sweet and best for this recipe.

      Fry in oil

      • Use a frying pan and add your desired oil. I used rice bran oil.
      • Add a little amount of batter to check if your oil is ready. If ready then reduce the flame a little. Frying in a medium flame will result in crispy fritters.
      • Dip each banana piece in the batter and add to oil.
      • Fry until golden brown.

      Serve with hot tea and relish.


        I also write posts about lifestyle, health and product reviews. Read more 10 10 Quick tips to keep your kitchen tidy and neat

        Written by

        Feleina R

        I am a blogger, self taught chef and a baker. I love to bake. Now on my way to be the best author.